My favorite meal of the day has to be breakfast [aka, brunch]! I’m a smoothie loving, eggs and avocado gal during the week, but once the weekend rolls around I’m all about Paleo Pancakes and French Toast Casserole.
Recently BFree Foods hookup this blogger up with a serious package! I’m talking torialla wraps, rolls, bread and bagels. Guess what?! It’s all dairy and gluten free! OK, I hope I didn’t scare you away. I typically shy away from products that are “gluten free” because, well, they typically taste like cardboard. Not BeFree!
BeFree will change you’re mind about gluten and dairy free products. Pick up a loaf the next time you’re at Raley’s or find a store near you HERE.
Over the last few weeks I’ve enjoyed BFree with various meals. For example – avocado toast, bagel with egg, BLT and most recently a french toast casserole! Overall, the products are pretty good. The Brown Seeded Sandwich Loaf is by far my favorite. It has a slightly different texture and is overall a tad dryer, but toasts well and tastes good.
I was curious to see how the rolls would work in a casserole so I headed to the kitchen and made a Berry French Toast Casserole. Overall, I was impressed. The casserole turned out pretty darn good.
What’s you favorite indulgent breakfast? Do you make it DF/GF ?
Berry French Toast Casserole [GF/DF]
7-8 BFree rolls [roughly 8 cups], cut into chunks
1/2 cup blueberries
1/2 cup chopped strawberries
4 eggs [I would even add additional 1-2]
1 3/4 cups almond milk [love Califia Farms]
1/2 cup coconut sugar
2 tsp vanilla extract
1 1/2 tsp cinnamon
1/4 cup coconut flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 tbsp MELT [c/o] butter, cut into pieces
When ready to bake the casserole, preheat the oven to 350 degrees.
Grease a 9 x 13 casserole pan.
Tear bread into chunks, roughly 8 cups total. Spread half of the bread evenly in the bottom of the pan. Add about half of the blueberries and strawberries. Add remaining bread and top with remaining berries.
Whisk together eggs, milk, sugar, vanilla and cinnamon. Pour evenly over bread, making sure to wet all bread pieces.
If you’re not ready to bake right away, cover and refrigerate for at least two hours, or overnight.
For the crumb topping mix together flour, brown sugar and cinnamon. Add butter and mix into the dry mixture until it all comes together and is crumbly.
Sprinkle crumble topping evenly over casserole. Bake for 30-40 minutes.
Pro tip: Sprinkle a little powdered sugar and serve with syrup.